My original goal was to post this before Valentine’s Day – passion fruit, get it? But instead, I had a baby just a few days before that. And despite what everyone had told me about how difficult the newborn stage is, I’m surprised to find the newborn stage is, indeed, difficult. It seems like most of my days are spent bouncing on an exercise ball, as that’s the best way to keep this tiny creature from screaming in my ear.
Needless to say, I haven’t been doing much cooking. I’m thankful to JanuaryMe for providing a very well-stocked freezer, not to mention all the other people who have cooked meals for us. Dave and I take turns eating while the other bounces.
However, today, I baked a cake! A simple cake that I prepped as much as possible yesterday, but I still got to turn butter, sugar, and flour into a sweet treat. It was glorious.
Still, I think it’s going to be a while before I make a dessert that involves multiple components. This tart is back from my friend’s cancelled party. I took it to work instead, but not before setting aside a slice for myself. It was such a great combination of tart filling and sweet topping, creamy curd and crisp crust. I’m looking forward to stable days of getting back into more elaborate baking, but for now, I’m grateful for any quality time I get to spend with my mixer.
Passion Fruit Meringue Tart (crust recipe from Dorie Greenspan)
I get passion fruit concentrate from amazon.
1½ cups (7.2 ounces) all-purpose flour
½ cup (2 ounces) confectioners’ sugar
¼ teaspoon salt
9 tablespoons cold unsalted butter, cut into ½-inch cubes
1 large egg yolk
Passion fruit curd:
4 large eggs
3 egg yolks
¾ cup (5.25 ounces) granulated sugar
¾ cup passion fruit concentrate
6 tablespoons cold butter
¼ teaspoon vanilla
⅛ teaspoon salt
4 large egg whites, room temperature
¾ cup (5.25 ounces) granulated sugar
½ teaspoon vanilla extract
1. For the crust: Put the flour, confectioners’ sugar, and salt in a food processor and pulse to combine. Scatter the butter over the dry ingredients and pulse until the butter is coarsely cut, with some pieces the size of oatmeal flakes and some the size of peas. Stir the yolk with a fork and add it a little at a time, pulsing after each addition. Process in long pulses until the dough forms clumps and curds; the sound of the machine working will change. Scrape the sides of the processor bowl to incorporate any unmixed dry ingredients.
2. Grease a 9-inch fluted tart pan with a removable bottom. Press the dough evenly over the bottom and up the sides of the pan. Freeze the crust for at least 30 minutes before baking.
3. Center a rack in the oven and heat the oven to 375 degrees. Spray a piece of aluminum foil with nonstick spray and fit the foil, oiled side down, tightly against the crust. Put the tart pan on a baking sheet and bake the crust for 25 minutes. Carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon. Bake for about 8 more minutes, or until it is firm and golden brown. Transfer the tart pan to a rack and cool the crust to room temperature before filling.
4. For the curd: Heat the passion fruit juice in a double boiler until hot but not boiling. Whisk the eggs and yolks in a medium nonreactive bowl; gradually whisk in the sugar. Whisking constantly, slowly pour the hot passion fruit juice into the eggs, then return the mixture to the double boiler and cook, stirring constantly with a rubber spatula, until the mixture registers 170 degrees on an instant-read thermometer and is thick enough to cling to a spoon, about 3 minutes. Immediately remove the pan from the heat and stir in the cold butter until it’s incorporated; stir in the vanilla and salt, then pour the curd through a fine-mesh strainer into a medium nonreactive bowl. Spread the curd evenly over the prepared crust.
5. For the meringue: Beat egg whites until frothy. Beat in sugar, 1 tablespoon at a time; until sugar is incorporated and mixture forms soft peaks. Add vanilla and salt; continue to beat meringue to stiff peaks.
6. Pipe the meringue over the curd. Use a kitchen torch to brown the meringue. Serve immediately or chill for up 8 hours.